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Marinaded Steak Fajitas with Grilled Onions, Peppers, and Zucchini

These grilled steak fajitas with onions, peppers, and zucchini are marinated in a cilantro-lime marinade, served over a warm tortilla, and topped with a savory creamy sauce.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings 6 servings
Author Deborah T

Ingredients

  • FOR THE FAJITAS:
  • 1 pound of thin-cut shoulder skirt, or flank steak
  • Soft flour tortillas
  • 2 large onions sliced into rings
  • 3 bell peppers seeded and cut into thin strips
  • 2 medium-sized zucchini cut into small planks
  • Cheese for topping
  • One batch of cilantro lime marinade
  • FOR THE CREAM TOPPING:
  • 1/2 cup of non-fat plain Greek yogurt
  • 1/4 cup of extra virgin olive oil
  • 1 teaspoon of garlic powder
  • Juice of 1/2 lime
  • 1 teaspoon of crushed dried cilantro
  • 1 teaspoon of chili powder
  • Dash of cayenne pepper

Instructions

  • The day before you grill steak fajitas, prepare one batch of cilantro lime marinade. Reserving 3 tablespoons for the vegetables, then pour the rest of the batch over the steaks. Cover and refrigerate overnight.
  • Cut up the peppers, onions, and zucchini the morning that you'll cook (if you prepare them too early, you will end up with lime-pickled veggies). Put them into a large zipper-top bag, put the reserved marinade into the bag, and massage gently to coat the veggies to coat them with the flavor.
  • Make the cream topping: Place each of the cream topping ingredients into a medium-sized mixing bowl. Whisk together, cover, and refrigerate.
  • When you are ready to grill, preheat the grill to 400°. Place a grilling mat (to keep the vegetables from slipping through) on the grill grates.
  • After heating, put the vegetables on the grill for five minutes; use tongs to flip the vegetables and prevent sticking and cook an additional two to three minutes.
    fajitas create card size
  • Remove the vegetables and place them in a large bowl. Use tongs to take off the grill mat.
  • Put the steak onto the still-hot grill. These cook fast--maybe two to three minutes per side of steak.
  • After the steak reaches 145° internal temperature, remove the meat to a cutting board. Let it rest for three minutes, then use a steak knife to cut them into steak fajitas.
  • As you cut the steak, warm the tortillas on the grill. Fill the warm tortillas with the steak and veggies, top with cream topping and cheese. Enjoy!